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Palgova in Srivilliputhur
The sacred birthplace of Sri Andal is also known for its milk sweet, palgova.
Made by painstakingly stirring fresh milk and sugar over wood-fed fires, it is rich and creamy and a must-buy for those who visit this part of Tamil Nadu.
North Indian sweet-making techniques seem to have been brought here by locals who travelled or people like the Singhs who run the Sri Venkateswara Vilas Lala Sweet Stall and originally hail from Rajasthan.
Halwa in Tirunelveli
They say it is the water of the perennial Thamiraparani that makes the halwa of Tirunelveli so good.
For the locals, it is no occasional treat.
It is an everyday experience -- a dollop of hot halwa, straight out of the karhai, glistening with ghee being plopped on to a leaf, to be eaten piping hot, perhaps with a side of kara sev providing a foil to the sweet richness. Iruttukadai or the dark shop, where the halwa is made only after dusk, is said to make the best halwa.
THE END.
The sacred birthplace of Sri Andal is also known for its milk sweet, palgova.
Made by painstakingly stirring fresh milk and sugar over wood-fed fires, it is rich and creamy and a must-buy for those who visit this part of Tamil Nadu.
North Indian sweet-making techniques seem to have been brought here by locals who travelled or people like the Singhs who run the Sri Venkateswara Vilas Lala Sweet Stall and originally hail from Rajasthan.
Halwa in Tirunelveli
They say it is the water of the perennial Thamiraparani that makes the halwa of Tirunelveli so good.
For the locals, it is no occasional treat.
It is an everyday experience -- a dollop of hot halwa, straight out of the karhai, glistening with ghee being plopped on to a leaf, to be eaten piping hot, perhaps with a side of kara sev providing a foil to the sweet richness. Iruttukadai or the dark shop, where the halwa is made only after dusk, is said to make the best halwa.
THE END.
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